Pecan Tarts

Pat Kreidermacher

Ingredients

1 Cup

Butter

2 3 oz pkgs

Cream Cheese

½ Tsp

Salt

2 ½ Cups

Flour

1 ½ Cups

Pecans, Chopped

1 Cup

Brown Sugar

½ Cup

Light Corn Syrup

2

Eggs

2 Tbsp

Butter, Melted

½ Tsp

Vanilla

Directions

Blend butter and cream cheese until smooth. Mix in flour and salt. Make into 2 logs and chill overnight. Next day, slice pastry into about 36 pieces. Press into small muffin cups. Put ½ tsp nuts in each cup. Combine sugar, corn syrup and eggs. Beat well. Stir in butter, salt and vanilla. Pour into tart shells. Sprinkle nuts on top. Bake @ 350 for 20 minutes.